My Best Old Fashioned Fudge Recipes just for you

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Chocolate Fudge or Peanut Butter Fudge
So should I indulge in Chocolate or Peanut Butter fudge?		 A box full of chocolate fudge with nuts White
Chocolate Fudge...
Ohhhh My!
A plate full of nutty chocolate fudge   A plate of chocolate fudge and peanut butter fudge

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Creamy rich fudge is Ohhhhhhh so good!


The Merriam-Webster dictionary defines two words that work splendedly to describe the making of fudge.  The first is TEMPERAMENTAL which Webster defines as "unpredictable in behavior or performance".  Fudge can also be described as FINICKY, i.e. "requiring much care, precision, or attentive effort".  While this may be true when it comes to making fudge correctly the end product makes the effort well worth it! 

I've been cooking for well over 50 years. I've made lots of fudge and if you've been to my other site you know I've made lots (and lots) of banana bread.  This site is all about FUDGE! 

 

First...a little about who I am.  Unfortunately, after a long career in media my cooking days were slowed immensely when cancer decided to pay me a visit. My Multiple Myeloma (blood cancer), subsequent transplant and other related medical issues slowed things down quite a bit.  I'm officially considered "disabled"...but I keep on truck'n! 

Some will recognize my name, Tom Burse.  I've been a TV-Radio-Newspaper Meteorologist since 1982.  I've been on television in Jackson Mississippi, Lexington Kentucky, Miami, Cincinnati and Chicago as well as a gazillion radio stations across the U.S. and the Caribbean.  Thanks to my immune system (or lack thereof) most of what I do is remote.  I still do radio.  In fact, I can be heard on WGRT Radio.  After 42 years in the business I can honestly say this is the best group of radio people I've ever worked with.  I also do a little volunteer work with some wonderful people at Queen City Hospice in Ohio.

I'm a meteorologist so of course I have a LINK TO YOUR WEATHER FORECAST!



You can make these gourmet fudge recipes your own.  After becoming an expert with these recipes you may consider experimenting with flavors.  Just remember, fudge is finicky!  A good candy thermometer as well as a heavy cooking pot is very important.  The temperature of the fudge while cooking is extremely important.  Have you ever had fudge that's grainy?  In most cases that's caused by not paying attention to the cooking temperature.  You'll notice I also use "bakers" granulated white sugar in some of the recipes.  It is a fine sugar and melts better.  Cream of tartar will also help take care of some of the grainy texture you're trying to avoid.  BTW, unsalted REAL butter is a must and gently stir while cooking.  Do not splash the hot sugar mixture onto the inside walls of your cooking pot.  

My Best Old Fashioned Fudge Recipes just for you

Traditional Chocolate Fudge

Traditional Peanut Butter Fudge

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Time To Make Fudge!

 
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Rich Dark Chocolate Fudge

Rich Dark Chocolate Fudge with Walnuts

Chocolate Fudge (Bittersweet)


(NOTE:  The word "Bittersweet" refers to the type of chocolate used...not necessarily the end product.  This is a rich fudge.  Please read through the recipe before starting and have all your ingredients and tools ready to go)

 

Ingredients

  • 4 cups bakers granulated white sugar

  • 1/4 tsp Cream of Tartar

  • 1/2 cup light corn syrup

  • 2 sticks minus 2 tbls unsalted butter

  • 1/3 cup whole evaporated milk

  • 2/3 cup heavy whipping cream MINUS 1 TBLS

  • 1 tablespoon pure vanilla extract

  • 8 oz GhirardelliREGISTERED TRADEMARK ICON for GHIRARDELLI BITTERSWEET CHOCOLATE CHIPS Bittersweet chocolate chips

  • 1 cup small marshmallows

 

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, evaporated milk, cream and two-thirds of the butter. Cook over medium heat, stirring (gently) occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

 

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREME OF TARTAR

MARSHMELLOWS

Balance of BUTTER

CHOCOLATE

VANILLA

 

Stir with a large wooden spoon or whisk until thick. Pour into the prepared pan and let harden.

I do not recommend putting this fudge in the refrigerator.

Chocolate Fudge (Bittersweet) with Walnuts


(NOTE:  The word "Bittersweet" refers to the type of chocolate used...not necessarily the end product.  This is a rich fudge.  Please read through the recipe before starting and have all your ingredients and tools ready to go)


Ingredients

  • 4 cups bakers granulated white sugar

  • 1/4 tsp Cream of Tartar

  • 1/2 cup light corn syrup

  • 2 sticks minus 2 tbls unsalted butter

  • 1/3 cup whole evaporated milk

  • 2/3 cup heavy whipping cream MINUS 1 TBLS

  • 1 tablespoon pure vanilla extract

  • 8 oz GhirardelliREGISTERED TRADEMARK ICON for GHIRARDELLI BITTERSWEET CHOCOLATE CHIPS Bittersweet chocolate chips

  • 1 cup small marshmallows

  • Walnuts

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, evaporated milk, cream and two-thirds the butter. Cook over medium heat, stirring  (gently) occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

 

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREME OF TARTAR

MARSHMALLOWS

Balance of BUTTER

CHOCOLATE

VANILLA

NUTS

 

Stir with a large wooden spoon or whisk until thick then stir in nuts. Pour into the prepared pan and let harden.

I do not recommend putting this fudge in the refrigerator.

A GOOD CANDY THERMOMETER IS VITAL! 

In order to make excellent fudge you need a good candy thermometer.

Chocolate Fudge with Reese's PiecesTrademark symbol for Reeses Pieces

Chocolate Fudge (Semi-Sweet)

Chocolate Fudge with Reese's PiecesREGISTERED TRADEMARK ICON for Reese's Pieces

 

(NOTE:  The word "Bittersweet" refers to the type of chocolate used...not necessarily the end product.  This is a rich fudge.  Add Reese's PiecesREGISTERED TRADEMARK ICON for Reese's Pieces to it and you have a real winner!  Please read through the recipe before starting and have all your ingredients and tools ready to go )

 

Ingredients

  • 4 cups bakers granulated white sugar

  • 1/2 cup light corn syrup

  • 1/4 tsp Cream of Tartar

  • 2 sticks minus 2 tbls unsalted butter

  • 1/3 cup whole evaporated milk

  • 2/3 cup heavy whipping cream MINUS 1 TBLS

  • 1 tablespoon pure vanilla extract

  • 8 oz GhirardelliREGISTERED TRADEMARK ICON for GHIRARDELLI BITTERSWEET CHOCOLATE CHIPS Bittersweet chocolate chips

  • 1 cup small marshmallows

  • 8 oz Reese's Pieces REGISTERED TRADEMARK ICON for Reese's Pieces

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, evaporated milk, cream and two-thirds the butter. Cook over medium heat, stirring (gently) occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

 

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREME OF TARTAR

MARSHMELLOWS

Balance of BUTTER

CHOCOLATE

VANILLA

Stir with a large wooden spoon or whisk until thick. Pour into the prepared pan and let harden.

I do not recommend putting this fudge in the refrigerator.

Chocolate Fudge (Semi-Sweet)

 

(Please read through the recipe before starting and have all your ingredients and tools ready to go )


Ingredients

  • 4 cups bakers granulated white sugar

  • 1/2 cup light corn syrup

  • 1/4 tsp Cream of Tartar

  • 2 sticks minus 2 tbls unsalted butter

  • 1/2 cup whole evaporated milk

  • 1/2 cup heavy whipping cream

  • 1 tablespoon pure vanilla extract

  • 8 oz GHIRARDELLIREGISTERED TRADEMARK ICON for GHIRARDELLI SEMI SWEET CHOCOLATE CHIPS semi-sweet chocolate chips

  • 1 cup small marshmallows

 

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, butter, and evaporated milk. Cook over medium heat, stirring (gently)occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

 

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREAM OF TARTAR

MARSHMELLOWS

CHOCOLATE

VANILLA

 

Stir/Beat the mixture with a large wooden spoon until thick. Pour into the prepared pan and let harden.

 I do not recommend putting this fudge in the refrigerator.


Mint Fudge

Chocolate Fudge with Pecans

Mint Fudge

 

Ingredients

  • 4 cups bakers granulated white sugar

  • 1/4 tsp Cream of Tartar

  • 1/2 cup light corn syrup

  • 2 sticks minus 2 tbls unsalted butter

  • 1/3 cup whole evaporated milk

  • 2/3 cup heavy whipping cream MINUS 1 TBLS

  • 1 tablespoon pure vanilla extract

  • 8 oz ANDESREGISTERED TRADEMARK ICON for ANDES creme de menthe baking chips creme de menthe baking chips

  • 1 cup small marshmallows

 

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, evaporated milk, cream and two-thirds the butter. Cook over medium heat, stirring (gently) occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

 

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREAM OF TARTAR

MARSHMELLOWS

Balance of BUTTER

CHOCOLATE

VANILLA

 

Stir with a large wooden spoon or whisk until thick. Pour into the prepared pan and let harden.

I do not recommend putting this fudge in the refrigerator.

Chocolate Fudge with Pecans

(Semi-Sweet)

 

Ingredients

  • 4 cups bakers granulated white sugar

  • 4 tbls Sugar In The RawREGISTERED TRADEMARK ICON for Turbinado Sugar in the Raw Turbinado Sugar

  • 1/4 tsp Cream of Tartar

  • 1/2 cup light corn syrup

  • 2 sticks minus 2 tbls unsalted butter

  • 1/3 cup whole evaporated milk

  • 2/3 cup heavy whipping cream

  • 1 tablespoon pure vanilla extract

  • 8 oz GHIRARDELLIREGISTERED TRADEMARK ICON for GHIRARDELLI SEMI SWEET CHOCOLATE CHIPS semi-sweet chocolate chips

  • 1 cup small marshmallows

  • 2 1/2 cups chopped pecans

 

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, evaporated milk, cream and two-thirds the butter. Cook over medium heat, stirring (gently) occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

 

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREAM OF TARTAR

MARSHMELLOWS

Balance of BUTTER

CHOCOLATE

VANILLA

NUTS

 

Stir with a large wooden spoon or whisk until thick then stir in nuts. Pour into the prepared pan and let harden.

 I do not recommend putting this fudge in the refrigerator.

ALWAYS BE VERY CAREFUL WHEN WORKING WITH HOT FUDGE

Peanut Butter Fudge

Deep Dark Chocolate Fudge

Peanut Butter Fudge

 

Ingredients

  • 4 cups bakers granulated white sugar

  • 1/4 tsp Cream of Tartar

  • 1/2 cup light corn syrup

  • 2 sticks minus 2 tbls unsalted butter

  • 1/2 cup whole evaporated milk

  • 1/2 cup heavy whipping cream

  • 1 tablespoon pure vanilla extract

  • 1 cup High Quality smooth peanut butter (NOT PEANUT SPREAD)

  • 1 cup small marshmallows

 

 Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, butter, evaporated milk and cream. Cook over medium heat, stirring (gently)occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

 

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREAM OF TARTAR

MARSHMELLOWS

PEANUT BUTTER

VANILLA.



Stir/Beat the mixture with a large wooden spoon...just to make sure things are well incorporated...should only take a minute. Pour into the prepared pan and let harden.

I do not recommend putting this fudge in the refrigerator.

Chocolate Fudge

(Unsweetened)

(A deeper, darker choc. not too sweet. for those who love a richer deeper tasting choc you'll prob like this)

 

Ingredients

  • 4 cups bakers granulated sugar minus 4 tbls

  • 4 tbls Sugar In The RawREGISTERED TRADEMARK ICON for Turbinado Sugar in the Raw Turbinado Sugar

  • 1/4 tsp Cream of Tartar

  • 1/2 cup light corn syrup

  • 2 sticks minus 2 tbls unsalted butter

  • 1/3 cup whole evaporated milk

  • 2/3 cup heavy whipping cream MINUS 1 TBLS

  • 1 tablespoon pure vanilla extract

  • 7 1/2 oz Baker'sREGISTERED TRADEMARK ICON for Baker's unsweetened backing chocolate squares Unsweetened Baking Chocolate Squares

  • 1 cup small marshmallows

 

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, evaporated milk, cream and two-thirds the butter. Cook over medium heat, stirring(gently) occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

 

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREAM OF TARTAR

MARSHMELLOWS

Balance of BUTTER

CHOCOLATE

VANILLA

 

Stir with a large wooden spoon then whisk until thick. Pour into the prepared pan and let harden.

I do not recommend putting this fudge in the refrigerator.


Deep Dark Chocolate Fudge with Walnuts

White Chocolate Fudge

Chocolate Fudge with Walnuts

(Unsweetened)

(A deeper, darker choc. not too sweet. for those who love a richer deeper tasting choc you'll prob like this)

 

Ingredients

  • 4 cups bakers granulated sugar minus 4 tbls

  • 4 tbls Sugar In The RawREGISTERED TRADEMARK ICON for Turbinado Sugar in the Raw Turbinado Sugar

  • 1/2 cup light corn syrup

  • 2 sticks minus 2 tbls unsalted butter

  • 1/3 cup whole evaporated milk

  • 2/3 cup heavy whipping cream MINUS 1 TBLS

  • 1 tablespoon pure vanilla extract

  • 7 1/2 oz Baker'sREGISTERED TRADEMARK ICON for Baker's unsweetened backing chocolate squares Unsweetened Baking Chocolate Squares

  • 1 cup small marshmallows

  • Walnuts (2 cups per full recipe)

  • 1/4 tsp Cream of Tartar

  •  

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, evaporated milk, cream and two-thirds the butter. Cook over medium heat, stirring (gently) occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

 

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREAM OF TARTAR

MARSHMELLOWS

Balance of BUTTER

CHOCOLATE

VANILLA

 

Stir with a large wooden spoon, whisk until thick then stir in nuts. Pour into the prepared pan and let harden.

I do not recommend putting this fudge in the refrigerator.

White Chocolate Fudge


Ingredients

  • 4 cups bakers white granular sugar

  • 1/4 tsp Cream of Tartar

  • 1/2 cup light corn syrup

  • 2 sticks minus 2 tbls unsalted butter

  • 1/3 cup whole evaporated milk

  • 2/3 cup heavy whipping cream MINUS 1 TBLS

  • 1 tablespoon pure vanilla extract

  • 8 oz GHIRARDELLI REGISTERED TRADEMARK ICON for GHIRARDELLI CLASSIC WHITE CHIPS Classic White Chips

  • 1 cup small marshmallows

 

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, evaporated milk, cream and two-thirds the butter. Cook over medium heat, stirring (gently) occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

 

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREAM OF TARTAR

MARSHMELLOWS

Balance of BUTTER

CHOCOLATE

VANILLA

 

Stir with a large wooden spoon then whisk until thick. Pour into the prepared pan and let harden.

I do not recommend putting this fudge in the refrigerator.

DO YOU LOVE BANANA BREAD??  TRY MY BANANA BREAD SITE

White Chocolate Fudge w/ Pecans

 

White Chocolate Fudge with Pecans

 

Ingredients

  • 4 cups bakers white granular sugar

  • 1/4 tsp Cream of Tartar

  • 1/2 cup light corn syrup

  • 2 sticks minus 2 tbls unsalted butter

  • 1/3 cup whole evaporated milk

  • 2/3 cup heavy whipping cream MINUS 1 TBLS

  • 1 tablespoon pure vanilla extract

  • 8 oz GHIRARDELLI REGISTERED TRADEMARK ICON for GHIRARDELLI CLASSIC WHITE CHIPS Classic White Chips 

  • 1 cup small marshmallows

  • PECANS

 

Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, evaporated milk, cream and two-thirds the butter. Cook over medium heat, stirring(gently) occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

 

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREAM OF TARTAR

MARSHMELLOWS

Balance of BUTTER

CHOCOLATE

VANILLA

NUTS

 

Stir with a large wooden spoon, whisk until thick then stir in nuts. Pour into the prepared pan and let harden.

I do not recommend putting this fudge in the refrigerator.

 

 

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